Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910701237448
Reference29 articles.
1. Flavor of Meat and Meat Products
2. Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis
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4. Physicochemical and Sensory Characteristics of Calcium Chloride‐Treated Horse Meat
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